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Low Carb Hiyashi Chuka

Shortcut Low Carb Hiyashi Chuka Recipe

If you have the good fortune of not needing to eat low carb (lucky you!), just replace the rice shirataki noodles in this recipe with one bundle of fresh/dried ramen or udon – cook the boiling waters in boiling water and rinse them under running tap water before use.

You can replace the toppings in this recipe with any seasonal available ingredients – such as ham, capsicum, boiled egg, pea shoots, boiled shrimps, carrot, purple cabbage etc.

Check out the ingredients and step-by-step photos on the previous page.


Shortcut Noodle Sauce
(adjust to taste as different brands vary in taste)

  • 1 tbsp soba sauce (tsuyu)
  • 1 tbsp sushi vinegar
  • 2 tbsp water

Noodle Toppings

  • 1 tsp dried kelp (wakame) soaked in water for 5 mins, squeeze out excess water
  • 30g tamagoyaki (store-bought) cut to bite-sized pieces (or one boiled egg, halved)
  • 4-5 Japanese crab sticks shred to smaller pieces if preferred
  • 1/4 Japanese cucumber thinly shredded
  • 4 cherry tomatoes halved (or half tomato, cut to wedges)
  • 1 heaped tbsp tobikko (flying fish roe) optional; gives a nice crunch to the noodles


  1. Prepare toppings ingredients and chill them in the fridge until ready to use.
  2. Prepare shirataki noodles. Drain the liquid from the pouch. Fry the noodles in a non-oiled pan on medium heat until dry. Cling wrap the noodles and chill them with ice cubes or in the fridge.
  3. Make noodle sauce. Combine soba sauce, sushi vinegar and water in a small serving cup. Stir to mix well and season to taste. Chill the sauce in the fridge.
  4. Assemble hiyashi chuka. Place prepared shirataki noodle on a serving plate. Arrange the toppings around the noodles and garnish with spring onions. Serve with the chilled noodle sauce at the side.
  5. To eat, pour the sauce over the noodles, mix well and enjoy! This recipe is also perfect for meal prep – you can make an extra serving (sauce separate) in covered bowl container and keep in the fridge overnight. You will have an instant hiyashi chuka meal the next day.

Cooking Note:

  1. I’m using shirataki rice noodles which contains 10 calories per 100g. You can substitute with any variant of shirataki (including the zero-calorie type) or other low carb pasta for this recipe.
  2. If you want to make the noodle sauce from scratch, check out the recipe here.
  3. If you want to make tamagoyaki from scratch, check out the recipe here.
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One comment on “Low Carb Hiyashi Chuka”

  1. So very colourful and inviting with crab and kelp!

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